Aubergine lasagne

I was attracted to this recipe because of the way the aubergine was cooked - I've never seen this method before. Also, with the lack of bechamel sauce I was curious as to how creamy the finished dish would be. It was very tasty indeed and not as heavy as more traditional lasagne can sometimes be.

From http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne

My quantities below served two.

Vegetarian (depending on the cheese used)

Ingredients

1 large aubergine

1 clove garlic

2 sprigs thyme

1 tsp lazy chilli

2 tbsp olive oil

1x400g tin chopped tomatoes

splash balsamic vinegar

handful fresh basil leaves

50g cheddar

1 handful grated Parmesan

3 lasagne sheets

Directions

I didn't change anything from the original method, and this really is a very simple dish to make. Head over to http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne for the directions.

Suggested serving/variation:

serve with a fresh green salad
add some diced courgette to the aubergine mixture

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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